3/4 c. water
1/2 c. dry white wine
1/4 tsp. salt
Dash white pepper
8 oz. fresh scallops
1/2 c. sliced fresh mushrooms
2 tbsp. chopped onions
1 tbsp. butter
4 tsp. all purpose flour
1/3 c. milk
1/4 c. shredded process Swiss cheese
2 tbsp. snipped parsley

In saucepan combine wine, salt, pepper, and 3/4 cup water. Bring to boil. Add scallops and mushrooms; return to boiling. Cover. Simmer until scallops are tender, about 5 minutes. Remove scallops and mushrooms, set aside.

Boil liquid, uncovered until reduced to 1/2 cup 10 to 15 minutes. In another pan, cook onion in butter until tender, blend in flour. Add 1/2 cup scallop liquid and milk. Cook and stir until thickened and bubbly. Stir in cheese until melted. Season with more salt and pepper. Remove from heat, add scallops and mushrooms. Turn into 2 (8 to 10 ounce) casseroles.

Bake at 375 degrees, uncovered, for 15 to 20 minutes. Sprinkle on parsley. Serve over hot rice.